Water-containing chocolate-filled ice cream and method for making the same

Abstract

The present application relates to frozen drinks, in particular to water-containing chocolate core ice cream and a preparation method thereof. The ice cream comprises: an ice cream shell; a first ice cream core filled in the ice cream shell; and a second ice cream core filled in the ice cream shell and connected with the first ice cream core. The first ice cream core comprises: 30-40 parts of light cream, 14-17 parts of cocoa butter, 14-18 parts of butter, 11-14 parts of cocoa liquor, 9-14 parts of white granulated sugar, 1-5 parts of milk powder, 1-3 parts of maltose syrup, and 0.5-0.8 parts of phospholipid. The water content of the first ice cream core is 20-30 wt%. The present application can obtain chocolate ice cream with high-water-content chocolate core, and the product has differentiated taste, which can provide better experience for consumers.

Description

TECHNICAL FIELD

[0001] The present application relates to frozen confectionery, in particular to a water-containing chocolate core ice cream and a preparation method thereof. BACKGROUND

[0002] Chocolate and chocolate products sold in the market usually do not contain water, because water will cause chocolate to deteriorate, not easy to store and soft. Chocolate manufacturers are also unwilling to challenge the red line. The taste of existing ice cream products also needs to be further improved. SUMMARY

[0003] The present application aims to at least solve one of the technical problems in the related art. The present application provides a water-containing chocolate core ice cream and a preparation method thereof. The present application combines the characteristics of ice cream freezing, provides a chocolate ice cream containing a certain amount of water chocolate core, creates different taste, so as to differentiate products, and ice cream can provide better experience for consumers, thereby driving more consumer demand.

[0004] The present application provides an ice cream, comprising:

[0005] an ice cream shell;

[0006] a first ice cream core, the first ice cream core being filled in the ice cream shell;

[0007] a second ice cream core, the second ice cream core being filled in the ice cream shell and being connected with the first ice cream core;

[0008] The first ice cream core contains, in parts by weight, 30-40 parts of light cream, 14-17 parts of cocoa butter, 14-18 parts of butter, 11-14 parts of cocoa liquor, 9-14 parts of white granulated sugar, 1-5 parts of milk powder, 1-3 parts of malt syrup, and 0.5-0.8 parts of phospholipid; and the moisture content of the first ice cream core is 18-30 wt%.

[0009] The first ice cream core of the ice cream of the present application contains a certain amount of water, so that the product obtains a differentiated taste and can provide better experience for consumers.

[0010] Further research shows that the moisture content of the first ice cream core cannot be too high or too low, and the moisture content is suitable at 18-30wt%. If the moisture content is higher than 30wt%, the sensory score decreases, the viscosity decreases, and the average gram weight of single filling is unstable; in addition, the grinding in the preparation process produces a lump phenomenon, and the chocolate core filling car is prone to material pulling phenomenon; if the moisture content is lower than 18wt%, the sensory score decreases significantly, the viscosity decreases, and the average gram weight of single filling is unstable; in some cases, the "pot paste" phenomenon occurs during batching, and the product cannot be produced, which is not conducive to production.

[0011] According to the embodiment of the present application, the moisture content of the first ice cream core is 20-28wt%.

[0012] According to the embodiment of the present application, the moisture content of the first ice cream core is achieved by adjusting the amount of its raw materials, for example, the amount of whipping cream and / or malt syrup can be adjusted; generally, no additional water is added.

[0013] According to the embodiment of the present application, the viscosity of the first ice cream core at 35℃ is 450-480 centipoise.

[0014] According to the embodiment of the present application, the total milk solid content of the first ice cream core is 24-40wt%, the milk fat content is 20-36wt%, and the cocoa butter content is 14-17wt%. Research shows that this can obtain better taste.

[0015] According to the embodiment of the present application, the first ice cream core contains, in parts by weight: 30-40 parts of whipping cream, 14-17 parts of cocoa butter, 14-18 parts of butter, 13-14 parts of cocoa liquor, 10-13 parts of white granulated sugar, 3-5 parts of milk powder, 1-3 parts of malt syrup, and 0.5-0.8 parts of phospholipid.

[0016] In some specific embodiments, the first ice cream core contains, in parts by weight: 30 parts of whipping cream, 17 parts of cocoa butter, 18 parts of butter, 14 parts of cocoa liquor, 13 parts of white granulated sugar, 5 parts of milk powder, 3 parts of malt syrup, and 0.5 parts of phospholipid.

[0017] In some specific embodiments, the first ice cream core contains, in parts by weight: 40 parts of whipping cream, 14 parts of cocoa butter, 17 parts of butter, 13 parts of cocoa liquor, 10 parts of white granulated sugar, 3 parts of milk powder, 3 parts of malt syrup, and 0.8 parts of phospholipid.

[0018] In some embodiments, the first ice cream core comprises, by weight parts, butter 37 parts, cocoa butter 17 parts, butter 14 parts, cocoa liquor 14 parts, white granulated sugar 10 parts, milk powder 5 parts, maltose syrup 1 part, phospholipid 0.7 parts.

[0019] According to embodiments of the present application, the components (or raw materials) of the ice cream shell and the second ice cream core are the same or different. Generally, conventional ice cream or chocolate ice cream raw materials can be used for preparation. Generally, the moisture content of the ice cream shell and the second ice cream core is less than or equal to 70wt%, for example, 50-70wt%.

[0020] Further studies have found that the freezing point coefficient and / or total solid content of the ice cream shell and the second ice cream core have a significant impact on the taste and temperature fluctuation shrinkage resistance. Controlling the freezing point coefficient to be 16-20 and / or controlling the total solid content to be 36-40wt% is beneficial to improve the taste (smooth and silky) and improve the shrinkage resistance, the product is not easy to deform, and the liquid filling thickness can easily meet the design requirements. Otherwise, the product has poor melting, is easy to deform, and the liquid filling thickness is difficult to meet the design requirements.

[0021] According to embodiments of the present application, the freezing point coefficient and / or total solid content of the ice cream shell and the second ice cream core can be controlled by adjusting the amount of raw materials.

[0022] In some embodiments, by weight parts, the ice cream shell comprises: raw cow milk 45-55 parts, white granulated sugar 5-15 parts, glucose 1-5 parts, butter 8-20 parts, milk powder 2-10 parts, cocoa powder 1-5 parts, cocoa liquor 1-5 parts, stabilizer 0.1-0.5 parts; for example, raw cow milk 50 parts, white granulated sugar 10 parts, glucose 4 parts, butter 15 parts, milk powder 6 parts, cocoa powder 3 parts, cocoa liquor 3 parts, stabilizer 0.3 parts.

[0023] The raw materials of the second ice cream core are the same as those of the ice cream shell, or slightly adjusted.

[0024] In some embodiments, the ice cream shell (also referred to as the skin material) can be made by freezing the ice cream liquid or chocolate ice cream liquid through suction and shell extraction. Specifically, conventional methods in the art can be used, and the present application is not particularly limited.

[0025] In some embodiments, the ice cream shell is prepared using a "U" pouring mold. Specifically, the axial length of the "U" pouring mold is 110 mm, the inner radial length of the lower end (i.e. the bottom end of the "U" pouring mold) is 36 mm, and the inner radial length of the upper end (i.e. the open end of the "U" pouring mold) is 40 mm. The ice cream shell is prepared by using the "U" pouring mold to freeze the ice cream or chocolate ice cream liquid by suction freezing.

[0026] In some embodiments, the ice cream shell has a "U" shape or an approximately "U" shape.

[0027] In some embodiments, the thickness of the ice cream shell is 2-4 mm, for example 2 mm, 3 mm or 4 mm.

[0028] In some embodiments, the thickness of the ice cream shell is 2-4 mm; the content of the ice cream shell is 35 wt% based on the total weight of the ice cream; the content of the first ice cream core is 10 wt%; and the content of the second ice cream core is 55 wt%.

[0029] In some embodiments, the second ice cream core is first frozen into an ice cream puff by a freeze-condensation process before being poured into the ice cream shell. Taste tests show that this ice cream (i.e. including the ice cream shell, the first ice cream core and the second ice cream core which is frozen into an ice cream puff) can provide a gradient taste with a greater contrast, thereby providing a better experience for consumers.

[0030] In some embodiments, the second ice cream core can be puffed by a freeze-condensation machine. A large number of experiments show that when the outlet temperature of the freeze-condensation machine is -1 to -1.5°C and the puffing rate is 10-15%, a better taste experience can be obtained.

[0031] In some embodiments, the thickness of the ice cream shell is 2-4 mm; the content of the ice cream shell is 35 wt% based on the total weight of the ice cream; the content of the first ice cream core is 10 wt%; and the content of the second ice cream core is 55 wt%.

[0032] In some specific embodiments, the thickness of the ice cream shell is 2-4 mm; the weight of the ice cream shell is 23-26 g per ice cream; the weight of the first ice cream core is 5-7 g; and the weight of the second ice cream core is 38-40 g.

[0033] In some embodiments, the first ice cream core is poured into one end (e.g. the bottom end) of the ice cream shell, and the second ice cream core is poured into the other end (e.g. the open end) of the ice cream shell and connected to the first ice cream core.

[0034] In some embodiments, the first ice cream core is prepared using a combination of a refiner and a ball mill.

[0035] In some embodiments, the method of preparing the first ice cream core comprises:

[0036] The cocoa butter, butter, cocoa liquor, white granulated sugar and milk powder are premixed and refined using a refiner to obtain a premix; an appropriate amount of lecithin (typically 25-35% of the total weight of lecithin in the formula) is added to the premix and refining is continued; when the material is too thick to flow, lecithin is added for the second time (typically 18-22% of the total weight of lecithin in the formula); refining is continued to obtain a refined material.

[0037] The light cream, malt syrup and an appropriate amount of lecithin (typically 25-35% of the total weight of lecithin in the formula) are ground using a ball mill (typically for 20-30 minutes); the refined material and the remaining amount of lecithin are added and grinding is continued (typically for 2-3 hours) to obtain the material liquid of the first ice cream core.

[0038] In some specific embodiments, the cylinder is preheated to 45±5°C when premixing and refining.

[0039] In some specific embodiments, the cocoa butter and butter are placed in a melting state at 30-35°C for 6-12 hours in advance.

[0040] In some specific embodiments, the cocoa butter and butter in a melting state are first added to the refiner, followed by the addition of white granulated sugar, cocoa liquor and milk powder in sequence.

[0041] In some specific embodiments, the lecithin is added for the first time after starting refining for 2-3 hours.

[0042] In some specific embodiments, refining is continued for more than or equal to 2 hours after the second addition of lecithin.

[0043] In some embodiments, the method further comprises a step of temperature raising treatment of the mixture of cocoa butter, butter, cocoa liquor, white granulated sugar and milk powder before starting refining; the temperature raising treatment is performed at 70±2°C for 10-15 minutes. Experimental results show that the addition of the temperature raising treatment can significantly prolong the shelf life of the product without affecting the taste, appearance and other properties of the product.

[0044] The material liquid of the first ice cream core prepared by the above method has a viscosity of 450-480 centipoise at 35°C.

[0045] Typically, the material liquid of the first ice cream core can be stored at -18°C.

[0046] The inventors find that, when preparing the first ice cream core liquid, if only using a refiner for refining, the wall sticking phenomenon of the refiner is serious, and the loss is large, which is not conducive to production; if only using a ball mill for grinding, the wax feeling of the product used by the ball mill is obvious. The viscosity of the first ice cream core liquid prepared by using the refiner or the ball mill alone at 35℃ is greater than or equal to 500 centipoise.

[0047] The application further provides a preparation method of the ice cream.

[0048] The ice cream shell, the first ice cream core and the second ice cream core are provided.

[0049] The first ice cream core and the second ice cream core are filled in the ice cream shell, and the second ice cream core is connected with the first ice cream core.

[0050] In some embodiments, the first ice cream core is filled in the ice cream shell first, and then the second ice cream core is filled. Filling the first ice cream core first is beneficial to improving the taste level and facilitating the process implementation.

[0051] In some embodiments, after the first ice cream core and the second ice cream core are filled, a step of inserting a chopstick is further included. The specific method can refer to the prior art.

[0052] In some embodiments, the first ice cream core (-18℃ storage) is placed at room temperature (20-25℃) for 8-12 hours for thawing, and then is placed at 40-45℃ for 3 hours for melting. The first ice cream core (liquid) can be filled by using a special filling trolley with a heat preservation function.

[0053] In some embodiments, the ice cream prepared by the method is further frozen at a brine temperature of-25 to-30℃.

[0054] The application further includes the ice cream prepared by the method.

[0055] In this document, all raw materials can be purchased on the market.

[0056] In some embodiments, the fat content of the whipping cream is 35%, and the water content is 65%.

[0057] In some embodiments, the fat content of the butter is 80%, and the water content is 20%.

[0058] In some embodiments, the phospholipid can be selected from one or more of lecithin and soybean phospholipid.

[0059] The moisture content, total milk solid content, fat content, cocoa butter content, viscosity, freezing point coefficient, total solid content, and expansion rate are detected by conventional methods in the art.

[0060] The chocolate ice cream with high-moisture chocolate core obtained by the embodiment of the present application has a differentiated taste and can provide a better experience for consumers. DETAILED DESCRIPTION

[0061] The following examples are used to illustrate the present application but are not intended to limit the scope of the present application.

[0062] The following ice cream shell and second ice cream core have the same formula, specifically (by weight): 50 parts of raw milk, 10 parts of white granulated sugar, 4 parts of glucose, 15 parts of butter, 6 parts of milk powder, 3 parts of cocoa powder, 3 parts of cocoa liquor, and 0.3 parts of stabilizer, unless otherwise specified. The freezing point coefficient is 18, and the total solid content is 38 wt%.

[0063] The ice cream shell material liquid and the second ice cream core material liquid are prepared by using conventional methods according to the above formula.

[0064] The following ice cream shell is prepared by using a “U” pouring mold, unless otherwise specified. Specifically, the axial length of the “U” pouring mold is 110 mm, the inner radial length of the lower end (i.e., the bottom end of the “U” pouring mold) is 36 mm, and the inner radial length of the upper end (i.e., the opening end of the “U” pouring mold) is 40 mm.

[0065] Example 1

[0066] The formula of the first ice cream core: 30 parts by weight of light cream, 17 parts by weight of cocoa butter, 18 parts by weight of butter, 14 parts by weight of cocoa liquor, 13 parts by weight of white granulated sugar, 5 parts by weight of milk powder, 3 parts by weight of malt syrup, and 0.5 parts by weight of phospholipid (specifically, lecithin).

[0067] The moisture content of the first ice cream core is 20%, the total milk solid content is 33%, the milk fat content is 28%, and the cocoa butter content is 24%.

[0068] The preparation method of the first ice cream core:

[0069] The cocoa butter and the butter are placed in a 30℃ oil melting chamber for 6 hours in advance to be in a molten state;

[0070] The cocoa butter, butter, white granulated sugar, cocoa liquor and milk powder are sequentially put into a refiner (the cylinder is preheated to 40°C) to pre-mix and refine according to the formula; after starting the refining, the phospholipid (30% of the total weight of the phospholipid in the formula) is added after 2 hours, and the refining is continued; when the material liquid is too thick to flow, the phospholipid (20% of the total weight of the phospholipid in the formula) is added for the second time; the refining is continued for 3 hours; the temperature is raised to 68°C, and the temperature is maintained for 15 minutes to obtain the refined material;

[0071] The whipping cream, malt syrup and a proper amount of phospholipid (30% of the total weight of the phospholipid in the formula) are ground for 20 minutes using a ball mill according to the formula; the refined material and the remaining amount of phospholipid are added, and the grinding is continued for 3 hours to obtain the material liquid of the first ice cream core.

[0072] It is detected that the viscosity of the material liquid is 470 centipoise at 35°C.

[0073] The material liquid of the first ice cream core stored at -18°C is placed.

[0074] The material liquid of the second ice cream core is frozen into ice cream puffing material by using a freezing machine through a freezing process. The outlet temperature of the freezing machine is -1°C, and the puffing rate is 10%.

[0075] The preparation method of the ice cream of the embodiment is as follows:

[0076] The ice cream shell is made by using a "U" pouring mold through suction and shell freezing with the ice cream shell material liquid as the raw material.

[0077] The thickness of the ice cream shell from the opening end to the position 5mm from the bottom end is 3mm; and then the thickness from the position 5mm to the bottom end of the ice cream shell is 2mm.

[0078] The material liquid of the first ice cream core stored at -18°C is thawed at room temperature 20°C for 12 hours, and then is melted at 40°C for 3 hours; the ice cream shell is filled (at the bottom end) with a special pouring trolley with a heat preservation function.

[0079] Then, the material liquid of the second ice cream core made into ice cream puffing material is poured into the ice cream shell (at the opening end).

[0080] This product is prepared by a color line preparation process, and is frozen at a brine temperature of -25°C.

[0081] The weight of the ice cream shell is 25g per ice cream; the weight of the first ice cream core is 6g; and the weight of the second ice cream core is 38g.

[0082] Example 2

[0083] The first ice cream core has a formula comprising 40 parts by weight of light cream, 14 parts by weight of cocoa butter, 17 parts by weight of butter, 13 parts by weight of cocoa liquor, 10 parts by weight of white granulated sugar, 3 parts by weight of milk powder, 3 parts by weight of malt syrup, and 0.8 parts by weight of lecithin.

[0084] The first ice cream core has a moisture content of 28%, a total milk solid content of 35%, a milk fat content of 32%, and a cocoa butter content of 21%.

[0085] The first ice cream core is prepared according to the method of Example 1, except that the cocoa butter and butter are placed in a 35°C oil melting tank for 6 hours to be in a melted state, the cylinder of the refiner is preheated to 50°C, and the temperature of the refined material is raised to 72°C and maintained for 10 minutes.

[0086] The viscosity of the first ice cream core material at 35°C is 480 centipoise.

[0087] The first ice cream core material is stored at -18°C.

[0088] The second ice cream core material is frozen into ice cream puffing material by using a freezing machine and a freezing process.

[0089] The ice cream is prepared according to the following method:

[0090] The ice cream shell is prepared by using a "U" pouring mold and a suction shell freezing process.

[0091] The thickness of the ice cream shell is 4mm from the opening end to 5mm from the bottom end, and 3mm from the 5mm point to the bottom end.

[0092] The first ice cream core material stored at -18°C is thawed at room temperature (25°C) for 8 hours, and then melted at 45°C for 3 hours. The thawed material is poured into the ice cream shell (bottom end) using a special pouring trolley with a heating function.

[0093] The second ice cream core material, which has been frozen into ice cream puffing material, is poured into the ice cream shell (opening end).

[0094] The product is prepared by a color line preparation process and is frozen at a brine temperature of -30°C.

[0095] The weight of the ice cream shell is 26g per ice cream, the weight of the first ice cream core is 6g, and the weight of the second ice cream core is 37g.

[0096] Example 3

[0097] The first ice cream core body is prepared by the following method: 37 parts by weight of thin cream, 17 parts by weight of cocoa butter, 14 parts by weight of butter, 14 parts by weight of cocoa liquor, 10 parts by weight of white granulated sugar, 5 parts by weight of milk powder, 1 part by weight of malt syrup, and 0.7 parts by weight of lecithin.

[0098] The first ice cream core body has a moisture content of 24%, a total milk solid content of 32%, a milk fat content of 27%, and a cocoa butter content of 21%.

[0099] The first ice cream core body is prepared by the method of Example 1, except that the cocoa butter and the butter are placed in a 33°C oil melting tank for 8 hours to be in a melted state, the cylinder of the refiner is preheated to 48°C, and the temperature of the refined material is raised to 70°C and kept for 13 minutes.

[0100] The viscosity of the first ice cream core body is 460 centipoise at 35°C.

[0101] The first ice cream core body is stored at -18°C.

[0102] The second ice cream core body is frozen into ice cream puffing material by using a freezing machine.

[0103] The ice cream is prepared by the following method:

[0104] The ice cream shell is prepared by using a "U" pouring mold to freeze the ice cream shell material.

[0105] The thickness of the ice cream shell is 4mm from the opening end to 5mm from the bottom end, and the thickness is 2.5mm from the 5mm to the bottom end.

[0106] The first ice cream core body material stored at -18°C is thawed at room temperature of 23°C for 9 hours, and then melted at 43°C for 3 hours. The melted material is poured into the ice cream shell (bottom end) by using a special pouring trolley with a heating function.

[0107] The second ice cream core body material, which is frozen into ice cream puffing material, is poured into the ice cream shell (opening end).

[0108] The product is prepared by a color line preparation process and is frozen at a brine temperature of -28°C.

[0109] The weight of the ice cream shell is 26g per ice cream, the weight of the first ice cream core body is 6.3g, and the weight of the second ice cream core body is 37g.

[0110] Example 4

[0111] The ice cream of this example differs from that of Example 1 only in that the second ice cream core material is directly used for the filling, i.e. the ice cream is made without freezing the ice by the freezing process.

[0112] Comparative Example 1

[0113] The ice cream of this comparative example differs from that of Example 1 only in that the first ice cream core is prepared by using the following ingredients: 50 parts by weight of light cream, 12 parts by weight of cocoa butter, 10 parts by weight of butter, 10 parts by weight of cocoa liquor, 10 parts by weight of white granulated sugar, 5 parts by weight of milk powder, 2 parts by weight of maltose syrup, and 0.7 parts by weight of phospholipid (specifically, lecithin).

[0114] The first ice cream core of this comparative example has a moisture content of 33%.

[0115] Comparative Example 2

[0116] The ice cream of this comparative example differs from that of Example 1 only in that the first ice cream core is prepared by using the following ingredients: 27 parts by weight of light cream, 18 parts by weight of cocoa butter, 19 parts by weight of butter, 15 parts by weight of cocoa liquor, 12 parts by weight of white granulated sugar, 7 parts by weight of milk powder, 1 part by weight of maltose syrup, and 0.7 parts by weight of phospholipid (specifically, lecithin).

[0117] The first ice cream core of this comparative example has a moisture content of 17.8%.

[0118] Comparative Example 3

[0119] The ice cream of this comparative example differs from that of Example 1 only in that the first ice cream core is prepared by using the following ingredients: 22 parts by weight of light cream, 18 parts by weight of cocoa butter, 19 parts by weight of butter, 15 parts by weight of cocoa liquor, 12 parts by weight of white granulated sugar, 7 parts by weight of milk powder, 7 parts by weight of maltose syrup, and 0.7 parts by weight of phospholipid (specifically, lecithin).

[0120] The first ice cream core of this comparative example has a moisture content of 16.4%.

[0121] Comparative Example 4

[0122] The ice cream of this comparative example differs from that of Example 1 only in that the first ice cream core is prepared by using a refiner only for refining, specifically as follows:

[0123] The cocoa butter and the butter are previously placed in a melting state in a 30°C oil melting chamber for 6 hours;

[0124] The cocoa butter, butter, white granulated sugar, cocoa liquor, milk powder, whipping cream, maltose syrup were sequentially put into a refiner (the cylinder was preheated to 40 DEG C) for premixing and refining according to the formula; after starting the refining, the phospholipid (30% of the total weight of the phospholipid in the formula) was added after 2 hours, and the refining was continued; when the material liquid was too thick to flow, the phospholipid (20% of the total weight of the phospholipid in the formula) was added for the second time; the refining was continued for 3h; the temperature was raised to 68 DEG C, and the temperature was maintained for 15min; the remaining phospholipid was added, and the refining was continued for 3h to obtain the material liquid of the first ice cream core.

[0125] It was detected that the viscosity of the material liquid was 500 centipoise at 35 DEG C.

[0126] Comparative Example 5

[0127] The ice cream of the present comparative example was only different from Example 1 in that the preparation method of the first ice cream core used a grinder for grinding only, and the details were as follows:

[0128] The cocoa butter and butter were placed in a melting state in a 30 DEG C oiler for 6 hours in advance;

[0129] The cocoa butter, butter, white granulated sugar, cocoa liquor, milk powder, whipping cream, maltose syrup and the appropriate amount of phospholipid (30% of the total weight of the phospholipid in the formula) were sequentially ground using a ball mill for 20 minutes according to the formula; the remaining phospholipid was added, and the grinding was continued for 3h, the temperature was raised to 68 DEG C, and the temperature was maintained for 15min to obtain the material liquid of the first ice cream core.

[0130] It was detected that the viscosity of the material liquid was 500 centipoise at 35 DEG C.

[0131] The sensory evaluation standard was that a 10-point scoring system was used, and the higher the score, the better the evaluation effect.

[0132] The sensory evaluation and industrial production maturity comparison of Examples 1-4 and Comparative Examples 1-5 were carried out.

[0133]

[0134] Comparative Example 6

[0135] The ice cream of the present comparative example was only different from Example 1 in that the temperature raising process for preparing the refined material was omitted in the preparation method of the first ice cream core.

[0136] Comparative Example 7

[0137] The ice cream of the present comparative example was only different from Example 1 in that the material liquid of the first ice cream core was stored at 5-10 DEG C.

[0138] The shelf life test was carried out on Examples 1-3 and Comparative Examples 6-7. The accelerated test temperature for frozen food is preferably between -5°C and -15°C, and the control sample temperature is -40°C. Therefore, the accelerated test temperature was selected as -5°C and -15°C, and the flavor and sensory of the product at -40°C were selected as the standard control to obtain the predicted shelf life.

[0139] shelf life example 1 180 days example 2 175 days example 3 176 days comparative example 6 10 days comparative example 7 3 days

[0140] Comparative Example 8

[0141] The ice cream of the present comparative example is different from Example 1 only in that the formula of the ice cream shell and the second ice cream core is as follows: raw cow milk 42 parts by weight, white granulated sugar 10 parts by weight, glucose 8 parts by weight, butter 15 parts by weight, milk powder 6 parts by weight, cocoa powder 3 parts by weight, cocoa liquor 3 parts by weight, and stabilizer 0.3 parts by weight. The freezing point coefficient is >20%, and the total solids are >40%.

[0142] Comparative Example 9

[0143] The ice cream of the present comparative example is different from Example 1 only in that the formula of the ice cream shell and the second ice cream core is as follows: raw cow milk 75 parts by weight, white granulated sugar 8 parts by weight, glucose 2 parts by weight, butter 6 parts by weight, milk powder 3 parts by weight, cocoa powder 3 parts by weight, cocoa liquor 3 parts by weight, and stabilizer 0.3 parts by weight; the freezing point coefficient is <15%, and the total solids are <35%.

[0144] The product temperature fluctuation anti-shrinkage test was carried out on Examples 1-3 and Comparative Examples 8-9.

[0145] The product fluctuation time was 8 hours for one cycle, and the temperature was set at -20°C (5 hours) and -5°C (3 hours). The products were placed for one week and observed. The results are shown in the following table.

[0146] anti-shrinkage feed liquid infusion thickness taste example 1 no deformation meets design requirements fine and smooth example 2 no deformation meets design requirements fine and smooth example 3 no deformation meets design requirements fine and smooth comparative example 8 deformation does not meet design requirements poor mouth melting comparative example 9 deformation does not meet design requirements poor mouth melting

[0147] The results show that the freezing point coefficient and the total solids of the ice cream change, and the change in the freezing point coefficient and the total solids is in a positive proportional relationship. When the product is greater than this range, it is deformed. When it is less than this range, the product is smooth and has poor mouth-melting properties, and cannot achieve the designed product organization state.

[0148] Although the present application has been described in detail in the foregoing description with general principles and specific embodiments, some modifications or improvements can be made on the basis of the present application, which is obvious to those skilled in the art. Therefore, these modifications or improvements made on the basis of not deviating from the spirit of the present application are within the scope of the present application.

Claims

1. An ice cream, characterized in that, Comprise: an ice cream shell; a first ice cream core, which is filled in the ice cream shell; a second ice cream core, which is filled in the ice cream shell and is connected with the first ice cream core; the first ice cream core comprises, in parts by weight, 30-40 parts of light cream, 14-17 parts of cocoa butter, 14-18 parts of butter, 11-14 parts of cocoa liquor, 9-14 parts of white granulated sugar, 1-5 parts of milk powder, 1-3 parts of malt syrup, and 0.5-0.8 parts of lecithin, and the moisture content of the first ice cream core is 18-30 wt%, the viscosity of the first ice cream core at 35℃ is 450-480 centipoise, the preparation method of the first ice cream core comprises: before starting the fine grinding, the mixture of cocoa butter, butter, cocoa liquor, white granulated sugar and milk powder is subjected to temperature raising treatment, the temperature raising treatment is at 70±2℃ for 10-15 min, the temperature raised mixture is subjected to premixing fine grinding by using a fine grinder to obtain a premix, lecithin is added to the premix and the fine grinding is continued, lecithin is added for the second time when the material liquid is too thick to flow, the fine grinding is continued to obtain a fine ground material, the light cream, malt syrup and lecithin are ground by using a ball mill, the fine ground material and the remaining lecithin are added and the grinding is continued to obtain a material liquid of the first ice cream core.

2. The ice cream according to claim 1, characterized in that, the moisture content of the first ice cream core is 20-28 wt%, and / or the total milk solid content of the first ice cream core is 24-40 wt%, the milk fat content is 20-36 wt%, and the cocoa butter content is 14-17 wt%.

3. Ice cream according to claim 1 or 2, characterized in that the first ice cream core comprises, in parts by weight, 30-40 parts of light cream, 14-17 parts of cocoa butter, 14-18 parts of butter, 13-14 parts of cocoa liquor, 10-13 parts of white granulated sugar, 3-5 parts of milk powder, 1-3 parts of malt syrup, and 0.5-0.8 parts of lecithin.

4. Ice cream according to claim 1 or 2, characterized in that the components of the ice cream shell and the second ice cream core are the same or different.

5. The ice cream of claim 3, wherein, the components of the ice cream shell and the second ice cream core are the same or different.

6. The ice cream of claim 4, wherein, the freezing point coefficient of the ice cream shell and / or the second ice cream core is 16-20, and / or the total solid content is 36-40 wt%.

7. The ice cream of claim 4, wherein, the ice cream shell and / or the second ice cream core comprises, in parts by weight, 45-55 parts of raw cow milk, 5-15 parts of white granulated sugar, 1-5 parts of glucose, 8-20 parts of butter, 2-10 parts of milk powder, 1-5 parts of cocoa powder, 1-5 parts of cocoa liquor, and 0.1-0.5 parts of stabilizer.

8. The ice cream according to any one of claims 1 or 2 or 5 to 7, characterized in that, the second ice cream core is made into an ice cream puffing material by freezing ice through a freezing process before being filled in the ice cream shell.

9. The ice cream of claim 3, wherein, the second ice cream core is made into an ice cream puffing material by freezing ice through a freezing process before being filled in the ice cream shell.

10. The ice cream of claim 4, wherein, the second ice cream core is made into an ice cream puffing material by freezing ice through a freezing process before being filled in the ice cream shell.

11. The ice cream of claim 8, wherein, the second ice cream core is puffed by using a freezing machine, the outlet temperature of the freezing machine is -1 to -1.5℃, and the puffing rate is 10-15%.

12. Ice cream according to claim 9 or 10, characterized in that The second ice cream core is expanded by a freezer, and the freezer has an outlet temperature of -1 to -1.5℃ and an expansion rate of 10-15%.

13. Process for the preparation of ice cream according to any one of claims 1 to 12, characterized in that, The method comprises the steps of: providing the ice cream shell, the first ice cream core and the second ice cream core; filling the first ice cream core and the second ice cream core in the ice cream shell, and connecting the second ice cream core with the first ice cream core.

14. The method of claim 13, wherein the ice cream is prepared by, The first ice cream core is filled in the ice cream shell first, and then the second ice cream core is filled.

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